Golden Austrian Cauliflower Cream Soup

Serves 4 (I think it can serve 8, it is a lot of soup)

Ingredients:

1 head cauliflower, cut into florets

3 carrots, coarsely chopped

1 cup (about 3 stalks) coarsely chopped celery

2 leeks, coarsely chopped 

2-4 cloves of garlic, minced

No-salt seasoning to taste

2 cups of carrot juice (we juice the carrots fresh)

4-5 cups of water

½ tsp nutmeg

1 cup raw cashew or ½ cup raw cashew butter

5 cups chopped kale leaves or baby spinach

Directions:

Place all ingredients, except the cashew and kale/spinach, in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach, there is no need to steam it; it will wilt in the hot soup. 

In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to pot and stir in the steamed kale or raw spinach. 

Calories 354; Protein 13g; Carbonydrates 46g; Total Fat 16.7g; Saturated Fat 3.4g; Sodium 202mg; Fiber 9.1g; Beta-carotene 18,003ug; Vitamin C 102mg; Calcium 176mg; Iron 5.8mg; Folate 233ug; Magnesium 182mg; Zinc 3mg; Selenium 6.8ug